Ingredients
1 chicken (desired size), or
3 chicken breasts,skin/boned
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, minced
2 can cream soup (10oz cans)
20 oz white wine
1 cup button mushrooms
2 tbsp parsley, chopped
1 tsp thyme
1 salt and pepper to taste
Directions
Any cream soup will do, although cream of mushroom is best.
Remove skin from chicken, bone, and cube into bite-size pieces. Bones
may be left in if desired. Skinless, boneless chicken breasts may be
used if dark meat is not desired.
Coat chicken pieces in flour. Brown coated pieces in oil in a large
frying pan. Remove browned chicken to a large casserole dish.
Saut, onion and garlic in same frying pan that was used for chicken.
Add soup and wine (note wine is used to dilute the condensed soup
instead of water). When well mixed add to the chicken casserole.
Add chopped parsley and mushrooms. Small button mushrooms would be
best for size.
Note: if sauce is too thick dilute with chicken stock or wine.
Place casserole in 350F oven for about 1 hour, or until chicken is
completely cooked.
Serve in puff pastry cups with rice, pasta or mashed potatoes.
Servings: 4 servings
Coq Au Vin - White Recipe brought to you by Recipe Ideas
Categories: Wine Recipes
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into antiquity, certainly as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, in the main part, these old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a series of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and afters, a very modern way of dining. Additionally, he recounts how the early Romans were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like bay, rue and asafoetida. Moving on, we find a couple of recipe books from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that we all know today, but instead accounts of the types of food prepared for the rich people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as parsley and basil. These new foods and tastes was responsible for a surge in manuscripts on food, most of which are kept safe in private libraries. During the next few hundred years, the powerful and wealthy houses competed to serve up the best banquets, and consequentially cooks and their recipe collections became highly prized. However, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cook books are highly popular due to better eduction, people having more free time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Coq Au Vin White recipe.
